Aval pongal/poha pongal

Poha/aval - 1 cup

Moong dal/pasiparuppu - 1/2 cup

Turmeric powder - 1/2 tsp

Ghee - 4 tbsp

Water - 1.5 cups

Cashews - 2 tbsp

Cumin seeds - 1 tsp

Black pepper - 1 tsp

Curry leaves - few

Cook moong dal along with 1 tsp turmeric powder in a pressure cooker for 2 whistles. Switch off the stove. Set aside 

Roast poha in 1 tsp of ghee for 5 minutes. Add 1/2 cup water and cook for 5 to 10 minutes. Mix moong dal with poha and mix well. In a pan heat 2 tbsp ghee. Add cumin seeds, black pepper cashew nuts and curry leaves. Saute for a minute. Add to the poha pongal. Add 2 tbsp ghee and mix well. Poha kaara pongal is ready to serve with chutney


Comments

Post a Comment

Popular posts from this blog

Drumstick sambhar

Image
1 cup Toor dhal Lemon size tamarind 1 tablespoon sambhar powder 1 tsp turmeric powder 1 tsp Fenugreek 1 tsp Mustard 1 big size drumstick 1 tomato 2 chillies A pinch of asfoetida Salt - 2 tsp Add the toor dal in a pressure pan and Pressure cook toor dhal for 4 whistles. In a pan add tamarind extract (4 cups). Add sambar powder, turmeric powder, asfoetida, salt. Stir well. Switch on the stove. When it boils, add sliced drumstick and tomatoes 🍅 along with chillies. After 15 minutes, check whether the veggies are cooked. Add the pressure cooked toor dal and mix well. Let it boil for Furthermore 10 minutes. Switch off the flame. In a small pan, add gingelly oil 2 Teaspoons. Add mustard seeds. Once it splutters, add fenugreek and asfoetida. Add to the sambhar. Drumstick sambhar is ready
Read more

Vegetable sandwich

Image
Place cheese in between the breads. Chop carrots (1tbsp, cabbage(1tbsp), capsicum(1tbsp), tomato(1tbsp) and onion (1tbsp) and place above the cheese in between the breads. Toast in a tawa or oven for 5 minutes. Vegetable sandwich is ready.
Read more

Curd rice

Image
1 cup cooked rice Mustard seeds - 1 tsp  Ginger - Few chopped into pieces Chillies - few Chopped into pieces Thick Curd- 3 tablespoons  Salt - 1 tsp Hot water - 1 cup Chop ginger and chillies. Heat a pan with 1 tsp oil. Add mustard. Once it splutters, add ginger, chillies and curry leaves. Fry for a minute. In a mixing bowl, add the fried items. Add 1 cup hot cooked rice. Mash them well along with fried items  Add 3 tbsp of Thick Curd. Mix them well. Add 1 tsp of salt. Add 1 cup hot water. Mix them well without lumps. Garnish with pomegranate pearls. Yummy curd rice is ready.   
Read more